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Pizzas never stick for me anymore, unless there's a hole in the dough that I missed and the toppings seep through; in that case I just use a small piece of 220 sandpaper, as Gogogordy mentioned.My very first pizza was a disaster. I built it on a metal peel, didn't flour the bottom enough (if at all), and was more worried about "snapping" the pie perfectly onto the center of the stone (this was in my oven, 500 degrees).The "snap" actually went well; the sauce, pepperoni, veggies and tons of cheese deposited perfectly centered on the stone. The dough, however, was still stuck on the metal peel. I realized what I was up against pretty quickly. I turned off the oven, opened the windows, grabbed the car keys, and went to Denny's. Next morning I cleaned off my stone with a belt sander, twue story! It was perfectly seasoned from that point on.
Mine came with instructions to make a paste with baking soda and a little water. Scrub it with the solution and air dry.